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Blood Orange Jelly


Executive sous chef at MG Garage, Lee Hokianga presents this delicious dessert.

Serves 6

Ingredients

Jelly

  • 500 ml strained blood orange juice juice
  • 250 ml sugar syrup 1 part water to 1 part sugar
  • 1 tablespoon grated zest

Garnish

  • Blood orange segments
  • Glace clementine cut into thin slices
  • Julienne of basil leaf

Method

Jelly

  1. Juice oranges and strain.
  2. Mix zest with warm sugar syrup, leave aside.
  3. Soak gelatine in one cup of the juice for five minutes.
  4. Heat to dissolve gelatine.
  5. Mix all liquids together.
  6. Strain.
  7. Place in dariole moulds.
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What do you think?

 
  • robyndaniel
    January 2009

    I'd be a fan if you told me how much gelatine............soon?

  • MG
    January 2009

    How much gelatine and what grade? Powder? Sheets - titanium or gold?

    • Marie
      March 2009

      I got this recipe quite some time ago. The original recipe requires 4 sheets leaf gelatine soaked in cold water (I used gold strength and the jelly has turned out beautifully each time). It's great as a palette cleanser when swithching from savoury to sweet dishes for brunch. Hope you enjoy making the jelly. P.S. It is really important to grease the mouls lightly so the jellies turn out easily

  • Debbye
    January 2009

    how many sheets of gelatine?

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